Tag: lignans

These cinnamony flax muffin balls are super tasty, and really hit the spot when looking for a baked treat that is gluten free! They are jam-packed with lignans, which phytonutrients that provide gobs of fiber and antioxidants. They can also help to balance hormones in the body especially in menopause. Most of the lignans in these muffin balls come from the ground flax seeds in there, but they also come from the tahini and sweet potato that are contained in this recipe. Some of the health benefits of flax are shown in the following pin:

All that being said, lignans are phytoestrogens, so anyone that is sensitive to estrogens should always check with their doctor or medical provider before adding foods that are high in phytoestrogens to their diet.

Back to these muffin balls though! These things are super tasty, and they are incredibly filling due to all of the fiber in there, so if you’re looking for a great snack to tide you over till your next meal, this is perfect!

CINNAMONY FLAX MUFFIN BALLS

Ingredients: makes 6 muffin balls

3/4 cup ground flaxseed – it is best to buy the whole flaxseeds, and then grind them in a coffee grinder, because ground flaxseed can go rancid quickly.

1/4 cup almond flour

1/2 tsp. ground cinnamon

1 tsp. baking powder (make sure it is aluminum free baking powder)

1/2 Tbsp. coconut oil

1/2 sweet potato,peeled, chopped, and boiled till extremely tender

1 egg

1 Tbsp. tahini

stevia, to taste (I just use a pinch of stevia powder, but for a sweeter muffin ball, you can use a bit more…just don’t overdo it, otherwise it will taste too sweet)

Directions:

1.) Preheat the oven to 350 degrees, and grease 6 of the muffin tins in a muffin tin. Use a fork to mash the sweet potato in a small bowl.

2.) Mix in the coconut oil, tahini, and egg, and set aside.

3.) Grind your flaxseed in a coffee grinder to create ground flaxseed. Measure our 3/4 cup of ground flaxseed, and add it to a medium mixing bowl with the almond flour, cinnamon, baking soda, and stevia. Stir to combine completely.

4.) Add the sweet potato mixture to the mixing bowl, and stir to combine and create a dough.

5.) Use your hands to create six equal sized balls from the dough, and place them in each of the greased cups of the muffin tin. Bake in the oven for 30 minutes at 350 degrees.

6.) Remove from the oven, and allow to cool in the tin for 5 minutes or so. Transfer to a plate to serve.